Marilyn'S Summer Squash Casserole - cooking recipe

Ingredients

2 lb. small yellow summer squash, sliced and peeled
1/4 c. chopped onion
1 can cream of chicken soup (undiluted)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb-seasoned stuffing mix croutons
1/2 c. margarine, melted

Preparation

Cook and slice squash and onions in boiling water for 5 minutes.
Drain.
Combine soup and sour cream.
Stir in carrot. Combine with squash and onions, folding gently.
Reserve 1/4 cup croutons.
Combine remaining with melted margarine and place in greased 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle 1/4 cup croutons over vegetable mix and bake at 350\u00b0 for 25 to 30 minutes or until heated through.